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Grouper Elizabeth with Beurre Blanc Cream Sauce


Elephant Walk SanDestin

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Grouper Elizabeth with Beurre Blanc Cream Sauce 0 Picture


  • Grouper:
  • 2 lbs. grouper fillets
  • 1 oz. sliced almonds, roasted
  • 1 oz. jumbo lump crab meat
  • Seasoned flour:
  • 1 c. all-purpose flour
  • 1 tsp. ranch dressing (dry seasoning mix)
  • 1 tsp. white pepper
  • 1 tsp. black pepper
  • Batter:
  • 3 eggs, beaten
  • 1 c. heavy whipping cream
  • Beurre blanc:
  • 1 TBSP chopped shallots
  • 1 TBSP chopped garlic
  • 1/2 c. dry white wine
  • 1/2 c. lemon juice
  • 1/2 c. heavy whipping cream
  • 2 sticks of cold butter
  • 1 tsp. white pepper
  • 1 tsp. kosher salt



Step 1

Begin by cutting the grouper fillets into four equal portions. Combine seasoned flour ingredients and put on a plate. Whisk together beaten eggs and heavy cream in a shallow bowl. Place the fillets into the seasoned flour mixture, being sure to coat the fish generously on all sides. Shake excess flour away and place fish into the egg batter, coating thoroughly. In a hot frying pan, sauté' fillets on both sides until golden brown.

Beurre blanc:
In a small pan, add shallots, garlic, lemon juice, and white wine. Place on medium to high heat and reduce by half. Add heavy cream and continue to reduce by half. Turn stove down to medium heat and slowly whisk in butter until emulsified. Add salt and pepper to taste.

To complete, divide beurre blanc evenly among grouper fillets. Heat the jumbo lump crab meat thoroughly and top the grouper. Garnish with roasted almonds.

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